AOP Archives | Cheese Atlas

Rocamadour: France’s Smallest AOP Cheese

Cheese Atlas — Fri, 10 Mar 2023 05:06:39 +0000

Rocamadour AOP is a small soft white mould cheese made from goat’s milk. It is named after the town of Rocamadour in southwestern France, where it has been made for centuries. In this blog post, we will explore the origins, production methods and pairings for Rocamadour.

What is Rocamadour?

Rocamadour is a soft white mould goat cheese which has the distinction of being France’s smallest AOP cheese. It has been made in the region surrounding the town of Rocamadour in southwestern France for centuries. The cheese is named after the town and has become a popular delicacy in the region.

As a matter of fact, the history of Rocamadour cheese is closely linked to the history of the town of Rocamadour. The cheese has been made in the region for centuries, using traditional methods that have been passed down from generation to generation.

How is Rocamadour made?

This gorgeous cheese is produced by a number of artisanal cheesemakers in the region surrounding the town. The cheese is made using traditional methods, and production is limited due to the seasonal nature of the cheese.

To make this AOP cheese, local artisans have to use exclusively local raw goat’s milk. Furthermore, the goats have to be allowed to graze freely in local pastures. Once rennet and cultures are added to the milk, a slow coagulation process takes place (minimum 24 hours).

The following day, the cheesemaker allows the formed curd to drain over 12 hours before salting. Finally, they transfer the salted and drained curd into the tiny moulds that will form the cheese.

Texture, aroma & flavour

Overall, maturation for this cheese lasts a minimum of 6 days from moulding. Over this time, Rocamadour develops a delicate and wrinkly white mould rind. Underneath, the cheese has a pristine white paste.

Rocamadour cheese has a soft, creamy texture and a delicate, slightly tangy flavour. It has a mild aroma and a subtle goat’s milk flavour that is not overpowering.

Serving guide

Rocamadour cheese pairs well with a variety of foods, including crusty bread, fresh fruit and honey. It is also commonly used in salads and other savoury dishes. Rocamadour cheese is best enjoyed with a light white wine, such as a Sauvignon Blanc or a Chenin Blanc.

Alternatives to Rocamadour

If you’re looking for alternatives to Rocamadour cheese, there are a few other goat cheeses that you might enjoy:

Cabecou – a French goat cheese from the Midi-Pyrénées region. It is made using a very similar recipe to Rocamadour but does not bear an AOP stamp.

Chabichou du Poitou – a French goat cheese that is similar in texture and flavour to Rocamadour cheese, but is typically sold in larger cylindrical rounds.

Valençay – an iconic pyramid-shaped goat’s milk cheese that comes from the Loire region.

Summary

Rocamadour is a popular French cheese that is known for its delicate flavour and creamy texture. Whether enjoyed on its own or paired with other foods, Rocamadour cheese is a must-try for any cheese lover. If you’re looking for alternatives, there are a variety of other goat cheeses that you might enjoy, but Rocamadour cheese is truly one of a kind.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Rocamadour: France’s Smallest AOP Cheese appeared first on Cheese Atlas.

Valençay: Truncated Pyramid Goat Cheese

Cheese Atlas — Sun, 05 Mar 2023 01:20:05 +0000

Valençay cheese is a French cheese with a unique pyramid shape, made from raw or pasteurised goat’s milk. It has a tangy, slightly salty taste and a distinctive ash coating. In this blog post, we will explore the origins, production methods, flavour and recommended pairings for Valençay cheese.

What is Valençay?

Valençay cheese is named after the town of Valençay in the Loire Valley region of France. The cheese has been made in the region for centuries, with the pyramid shape believed to have been inspired by the Egyptian pyramids.

But, if the legend is to be believed, Napoleon came back from an unsuccessful campaign in Egypt and demanded that all the pointy tops on Valençay be cut off. As a result, this cheese has since had a flat top.

How is Valençay made?

Valençay cheese is primarily produced in the Loire Valley region of France, but it is also made in other parts of the country. There are many producers of Valençay cheese in France, both large and small. Some of the most well-known include Fromagerie Jacquin, Fromagerie Rouzaire, and Fromagerie Sancerroise.

Valençay cheese is made from raw or pasteurised goat’s milk that is curdled using rennet. The resulting curds are cut and drained, and then the cheese is moulded into its distinctive pyramid shape. The cheese is then aged for several weeks, during which time it is coated in ash. Overall, the ash helps to neutralise the acidity of the cheese and creates a distinctive, earthy flavour.

Flavour profile

Valençay cheese has a tangy, slightly salty flavour with a creamy texture. Its aroma is slightly sweet and earthy, with a hint of goat’s milk tang.

Serving guide

Valençay cheese pairs well with a variety of foods, including crackers, bread, and fresh fruit. It is also commonly used in salads and other savoury dishes. Valençay cheese is best enjoyed with a light white wine, such as a Sauvignon Blanc or a Chenin Blanc.

Alternatives to Valençay

If you’re looking for alternatives to Valençay cheese, there are a few other goat’s milk cheeses that you might enjoy:

Bûche de Montresor – this French cheese is made from pasteurised goat’s milk and has a cylindrical shape with a white rind. It has a creamy texture and a tangy, slightly nutty flavour.

Crottin de Chavignol – another French cheese made from goat’s milk, Crottin de Chavignol has a nutty, slightly sharp flavour and a crumbly texture.

Sainte Maure de Touraine – this classic log-shaped raw goat’s milk cheese is also dusted in ash and has a beautiful sweet and tangy flavour.

Conclusion

Valençay cheese is a unique and delicious French cheese that is popular all over the world. Its tangy, slightly salty flavour and creamy texture make it a versatile ingredient in a variety of dishes. Whether enjoyed on its own or paired with other foods, Valençay cheese is a must-try for any cheeselover.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Valençay: Truncated Pyramid Goat Cheese appeared first on Cheese Atlas.

Chevrotin

Cheese Atlas — Sun, 12 Feb 2023 00:07:26 +0000

Savoie is renowned for its mountainous landscape and its alpine cheeses. While its cow milk counterpart Reblochon might be more famous, the little goat milk Chevrotin is just as spectacular. Read on to learn more about this pressed uncooked cheese and discover how best to pair it.

What is Chevrotin?

Chevrotin cheese is a type of pressed uncooked cheese that comes from the Savoie region of France. Actually, it is one of a staggering eight AOP or IGP cheeses that comes from this mountainous region bordering Switzerland.

It is made from raw, unpasteurized goat’s milk, which gives it a unique and distinctive flavour that sets it apart from other soft cheeses. Undoubtedly, Chevrotin cheese is treasured by cheese lovers all over the world, and is particularly popular in France and other parts of Europe. Because cheesemakers use raw milk, this cheese is currently banned in the USA and Australia.

How is Chevrotin made?

Actually, the recipe for Chevrotin is quite similar to that of Reblochon de Savoie. Of course, the main different is that local cheesemakers use raw goat’s milk instead of cow’s milk. And production takes place exclusively during the summer months when the goats are pasture-fed.

Presently, only a small number of artisanal and farmhouse dairies make this AOP cheese. Following AOP regulations, they use only unpasteurised milk and age all of their cheeses on spruce boards. Moreover, each wheel of Chevrotin is actually quite small in size, ranging from 9 cm to 12 cm in diameter.

During maturation, an affineur regularly washes each little wheel of cheese with a proprietary salt water mixture. As a result, the cheese develops a delicate off-white Geotrichum candidum rind that wraps around a soft, creamy white paste.

Flavour profile

When it comes to taste, Chevrotin cheese has a tangy, slightly savoury flavour that is balanced by a creamy and smooth texture. Some people describe the flavour of Chevrotin cheese as being similar to that of a young goat cheese, although it is slightly milder and less tangy.

As for its aroma, your nose will detect a goaty quality with pleasant notes of wild mountain flowers. This is not too surprising since the goats feed on a diet of wild herbs and flowers while they roam freely on the mountain side.

Serving guide

When it comes to pairings, Chevrotin cheese is best enjoyed with light white wines, such as a Sauvignon Blanc or a Pinot Gris. The cheese is also great with beer, and can be enjoyed with a wheat beer or a fruity lager.

Additionally, Chevrotin cheese can be paired with fresh fruit, such as strawberries or melons, or with nuts and dried fruit, such as almonds and apricots.

Alternatives to Chevrotin

While Chevrotin is definitely a unique cheese, it can be tricky to source outside of its native France. If you’re looking for a similar experience, Préféré de Nos Montagnes, Valençay or Chabichou du Poitou are three great options that are a bit more accessible.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Chevrotin appeared first on Cheese Atlas.

Bleu d’Auvergne

Cheese Atlas — Wed, 25 Jan 2023 05:48:07 +0000

France is renowned for its blue cheeses. And few of them are as famous as the AOP stamped Bleu d’Auvergne. Read on to learn about this cow’s milk blue cheese. And find out how best to serve it.

Where does Bleu d'Auvergne come from?

Bleu d’Auvergne is a blue cheese that is made from cow’s milk in the Auvergne region of central France. It has a semi-soft paste with a crumbly texture and a characteristic blue-green mould that is present throughout the interior of the cheese.

The production of Bleu d’Auvergne is regulated by the Appellation d’Origine Protégée (AOP), which ensures that the cheese is made using traditional methods and that it meets certain quality standards. This means that local producer must use milk that comes from specific breeds of cow. And every step of production and maturation takes place within the Auvergne region.

How is Bleu d'Auvergne made?

To make this blue cheese, the cheesemaker first heats their milk to a temperature of about 32-35°C (90-95 °F). Afterwards, they add a combination of Penicillium roqueforti and Penicillium glaucum mould spores, which will eventually form the blue veins. The curds are then separated from the whey, and are pressed into moulds to form the cheese. Finally, an affineur will age each wheel of blue cheese for a minimum of four weeks.

Overall, Bleu d’Auvergne has a strong, pungent aroma and a sharp, tangy flavour. The blue-green mould that is present throughout the interior of the cheese gives it a distinct, spicy taste that is often described as “peppery” or “nutty.”

How to serve Bleu d'Auvergne

As always, you will want to serve your cheese at room temperature. Since its flavour is so complex, Bleu d’Auvergne can be eaten on its own as a table cheese. Or you can pair it with a variety of foods and drinks. Some great options here include pear, apple and figs. As well as nuts such as walnut and hazelnut. Finally, pour yourself a class of Syrah or Pinot Noir, or a pint of Stout or Porter.

Bleu d’Auvergne is a great addition to salads, sandwiches, and pasta dishes, and it can also be melted and used as a topping for pizza or a filling for omelettes.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Bleu d’Auvergne appeared first on Cheese Atlas.

Livarot (Le Colonel)

Cheese Atlas — Sat, 26 Feb 2022 04:09:34 +0000

Livarot is a soft washed rind cheese that originates from Normandie in the north of France.

The locals affectionately call it “Le Colonel” because of the sedge strips that are traditionally wrapped around it.

Where does Livarot come from?

The production of Livarot is limited to the region of Normandie in the north of France. Actually, the cheese derives its name from the town of Livarot in the Calvados department.

Moreover, the AOP dictates that cheesemakers can only use the milk of Normande cows. And they can use both thermised and pasteurised milk.

How Livarot is made

The AOP strictly regulates what ingredients can be used to make Livarot. As such, artisans can only add rennet, cultures of bacteria and yeast, mould, salt and Calcium Chloride.

Once the milk has curdled, the cheesemaker cuts the curd into 2cm granules. Afterwards they transfer the curd to the moulds.

After 24 hours, they can either rub the wheels with dry salt or put them in a salt water bath for a further 48 hours.

The iconic sedge strips

Wheels of Livarot are matured for a minimum of 21 days. At the start of maturation, the cheesemaker wraps each individual wheel in 3-5 strips of sedge (sharp grass that grows near the marshes).

Back in the day, artisans used the strips of sedge to prevent to cheese from collapsing on itself. Presently, the strips are used exclusively for aesthetic reasons.

Regularly washed during maturation

During the 3-5 weeks of maturation, the affineur washes each wheel of cheese in a solution that contains salt water, cultures and annatto.

As a result, the cheese develops an orange rind that is a little bit stick and has a very robust aroma.

What Livarot tastes like

At 21 days, Livarot develops a soft paste under its potent rind. As the cheese ripens, its straw coloured paste softens and tiny eyes form throughout.

Overall, the flavour of the cheese is savoury and fresh, with floral notes of straw, hay, animal and smoke.

How to serve Livarot

Unsurprisingly, the best pairings here will be a robust Amber Ale, sweet Calvados or red wines like Pauillac and Pomerol.

Besides, this traditional washed rind has enough going on to be enjoyed with only a warm crunchy baguette.

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Camembert de Normandie: The Real One

Cheese Atlas — Thu, 16 Dec 2021 08:45:40 +0000

Only in Normandie

Camembert de Normandie is a soft raw cow’s milk cheese that originates from Normandie, in the North of France. Its origins date back to the late 1700’s.

Actually, whilst the name Camembert can be used by cheesemakers around the world, Camembert de Normandie is a protected name that is reserved exclusively for cheeses made according to strict specifications in the Normandie region.

Moreover, the AOP dictates that cheesemakers can only use raw milk from Normande cows to make this cheese.

How Camembert is made

After adding rennet to the milk, cheesemakers do not cut the curd so as to preserve moisture. When ladling the curd, they use deep ladles with no perforations.

Afterwards, they gradually fill the moulds, one ladle at a time, over the course of four hours. This process, coupled with light pressing under a metal plate, creates a densely textured young cheese.

Camembert vs Brie

Also, each wheel of Camembert has to be around 10 cm (4 in) in diameter and 3 cm (1 in) in thickness, weighing around 250 g (0.5 lbs). As a result, Camembert matures much faster than larger cheeses such as Brie.

In addition to this, Camembert has a slightly firm texture and a fat content lower than 50%. On the palate, it tends to exhibit pronounced earthy notes of mushroom, truffle and even wet hay.

How to pair Camembert de Normandie

Camembert pairs beautifully with a Normandie Cider or a light red such as Beaujolais. Add in some crackers and hazelnuts and you are set!

The post Camembert de Normandie: The Real One appeared first on Cheese Atlas.

Ossau-Iraty: Pride of the French Pays Basque

Cheese Atlas — Tue, 07 Sep 2021 05:15:05 +0000

There are few cheeses around the world that bring up as much passion as Ossau-Iraty. Indeed, this traditional pressed uncooked sheep’s milk cheese is the pride of the Pays Basque region of France. Read on to learn about its history, how it is made, what it tastes like and how to serve it like the Basque.

Where does Ossau-Iraty come from?

Ossau-Iraty is a traditional pressed uncooked sheep’s milk cheese from France’s Pays Basque and Béarn regions. This picturesque region in the Pyrenees is near the border with Spain. As a matter of fact, its geographic location and climate have made it a prized region for agriculture since the neolithic times.

Moreover, the amount of rain and minerals in the soil produce a fresh grass in the plains that is well suited to sheep.

The Ossau Valley and Irati Forest

Firstly, let’s take a closer look at the areas of production. The first one is Northern Pays Basque’s Irati beech forest. Traditionally, cheesemakers in this region made a semi-hard cheese called Ardi. It is typically on the smaller side weighing in at around 2.2 kg (5 lbs).

On the other hand, farmers in the Ossau Valley tend to make much larger wheels of cheese that weight around 4 kg (8.5 lbs). In fact, the modern Ossau-Iraty is a blend of those two regions’ traditions. Consequently, the wheels come in both sizes.

Protected by an AOP stamp

Fast forward to 2021 and Ossau-Iraty is now protected in Europe by an AOP stamp. It is actually only the second sheep’s milk cheese to bear this stamp, after the famous Roquefort. Furthermore, the AOP dictates in their “cahiers de charges” that this cheese can only be made in the French Pays Basque and Béarn regions using local milk.

The milk used to make Ossau-Iraty

Also, the AOP specifies that Ossau-Iraty can only be made from the milk of three breeds of sheep. Namely, the Red-Faced Manech, Black-Faced Manech and Basco-Béarnaise.

Those three breeds are particularly well adapted to the terroir of the region and thrive in humid cool conditions. Moreover, the farmers can only feed them grass and non genetically modified cereals. Whilst they tend to yield less milk than other sheep, they are better adapted to the climate and the practice of transhumance.

What is transhumance?

In order to preserve the grass on their property for the winter months, the majority of farmers follow the traditional practice of transhumance. From May in the Pays Basque and June in Béarne, the herders move their sheep to summer pastures at higher altitude.

Actually, they will spend all of summer and the beginning of autumn feeding on this high altitude grass. As a result of this, the grass at lower altitudes can replenish in time for late autumn. The milk collected during those months is used to make the celebrated summer cheeses called Ossau-Iraty d’Estive. Come the end of autumn, the herd will return to lower grounds and start to lamb. Overall, this process is very important for the sheep, the farmers and the natural eco-system of the mountain.

How to make Ossau-Iraty

The traditional recipe for this semi-hard cheese has remained largely untouched over the millenia. Raw whole ewe’s milk is mixed with culture and rennet. Once the curd is formed, it is cut and drained.

Afterwards, the cheesemaker heats the curd to separate from whey and then transfer the solids to the cheese moulds. Finally, the moulds are pressed and drained. At this point, the cheese has attained its signature form. Subsequently, the wheels are salted and then passed on to the affineur for maturation.

How Ossau-Iraty is matured

The AOP specifies that Ossau-Iraty wheels have to be matured for a minimum of 80 days for the smaller format and 120 days for the larger one. At this point, the cheese will have a fat content of 50% and a gorgeous natural rind.

There is one point of difference between the 2 regions of production though. In Pays Basque, the wheels are matured in dry caves whereas in Béarn, they tend to be very humid. Moreover, the affineur in Pays Basque regularly brushes the cheese with a dry brush whereas, in Béarn, they wipe the wheels with a cloth imbibed in brine.

Those differences in practice lead to slightly different textures, aromas and flavours for the cheeses coming from each location. Overall, this process will last from 80 days to 12 months in some cases.

What Ossau-Iraty tastes like

This semi-hard beauty from the Pyrenees has a hay-coloured patchy rind and a pristine ivory pâte. Its aroma is surprisingly buttery and sweet with a touch of barnyard.

On the palate, you will detect notes of toasted wheat, roasted nuts, fresh grass and wildflowers. As the cheese ages, its creamy texture starts to become firm and calcium crystals start to appear. The flavour also tends to be more savoury.

How to serve Ossau-Iraty like the Basque

The traditional Basque way to serve sheep’s milk cheese is to thinly slice the cheese. It is then served with a local Itxassou cherry paste and crunchy bread. It will also pair beautifully with a juicy Bordeaux, a robust Rhône or a tawny Port.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Ossau-Iraty: Pride of the French Pays Basque appeared first on Cheese Atlas.

Gabriel Coulet Roquefort: King of French Cheese

Cheese Atlas — Mon, 30 Aug 2021 05:02:44 +0000

Roquefort is the undisputed king of French blue cheeses. And they don’t come much better than Gabriel Coulet Roquefort.

Half wheel of Roquefort – Media Bakery

Made in the Combalou caves

Gabriel Coulet Roquefort AOP is a traditional French blue cheese made in the Aveyron department. Undoubtedly, it is one of the world’s best-known cheeses and dates back to at least the 15th century.

The AOP dictates that this blue cheese can only be made in the Aveyron department. Furthermore, the wheels have to be matured in the natural Combalou caves of Roquefort-sur-Soulzon.

Always made with raw milk

Actually, Gabriel Coulet is one of only 7 producers authorised to make Roquefort and their signature cheese bears their name.

Moreover, the cheesemakers have to exclusively use the unskimmed raw milk of Lacaune ewes. Firstly, they gently warm up the milk to around 30°C (85°F). Afterwards, they add rennet and powdered Penicillium roqueforti to the warm milk.

Made using traditional methods

Wheels of Roquefort – Gabriel Coulet

Once the curd has set, the maker cuts the curd, stirs it and manually transfers it into cylindrical moulds. Subsequently, when the cheese is formed, the fromager then salts and pierces each drum before sending them to the caves to mature.

At 3 weeks, an inspector assesses the cheese’s texture and spread of blue veins. Then, the affineur wraps each individual wheel in foil for further maturation for another 90 days.

How to serve Gabriel Coulet Roquefort

The end product has a moist velvety ivory pâte that is mottled with delicate blue-green pockets and lines of mould. Your nose will be met with a tantalising aroma of forest undergrowth. Finally, the flavour is spicy on the front palate with a long grassy and salty finish.

Enjoy with a glass of Sauternes, stone fruit like peach or apricot and some honey. Serve on a French cheese platter with Brie de Meaux and Comté.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Gabriel Coulet Roquefort: King of French Cheese appeared first on Cheese Atlas.

Paul Dischamp Saint-Nectaire

Cheese Atlas — Sun, 29 Aug 2021 07:29:46 +0000

The first cow’s milk AOP cheese

Paul Dischamp Saint-Nectaire is an historic washed rind cheese originating from the northern Auvergne region in France. According to its rich tradition, it is made using the raw milk of Salers cows. Moreover, their milk is rich in phosphorus, potassium and magnesium and is perfect for cheesemaking.

This washed rind was the first cow’s milk cheese in Europe to be protected by the AOP stamp. Actually, it is exclusively made in the Auvergne mountains, at an altitude of around 1000m, on volcanic lands (Puy de Dôme, Cantal, Massif du Sancy, etc.).

Taste of the glassland flora

Overall, the richness of the natural grassland flora at a high altitude makes for a milk with delicate aromas and gives the Saint-Nectaire its original taste.

The formed wheels are matured for a minimum of 28 days during which they develop a greyish-purple rind that is covered in white, yellow and red mould. The aroma is reminiscent of a ripe nectarine, even though the names are not related. In addition to this, it has a rich semi-soft texture and a unique sweet and fruity flavour.

Paul Dischamp is an affineur based in the township of St. Nectaire itself and they produce both a fermier (farmhouse) Saint-Nectaire made with raw milk and a laitier one made with pasteurised milk. Unfortunately, due to restrictions on raw milk soft cheeses in Australia, we only have access to the laitier version.

How to serve Saint-Nectaire

Serve at room temperature with stonefruit, raw vegetables, olive, bread and salami. Enjoy with a glass of a light or aromatic red wine like Beaujolais or Pinot Noir.

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Brie de Meaux: Real French AOP Brie

Cheese Atlas — Thu, 26 Aug 2021 11:06:58 +0000

Brie de Meaux is the original Brie from Ile-de-France

A real Brie

Brie de Meaux is a traditional soft cheese that is made in the Ile-de-France region of France. It is one of only two Bries to have been granted an AOP stamp. The other one is Brie de Melun.

Brie, the region

The AOP (protected designation of origin) dictates that it has to be made with raw cow’s milk within specified regions of Seine-et-Marne, Loiret, Aube, Marne, Haut-Marne, Meuse, and Yonne. Furthermore, that part of Northeastern France was historically known as Brie.

This cheese has traditionally been made in the region for more than 400 years. However, it only rose to prominence in the late 19th century thanks to the French statesman, Talleyrand, who introduced it at a diplomat’s dinner. It was also favoured by historical figures such as Henry IV and Charlemagne.

Making Brie de Meaux

Unlike other soft white mould cheeses like Camembert, Brie is made in larger wheels (up to 35 cm/14 inches in diameter) and they are usually quite thin (3 cm/1 inch).

The large flat shape also means that the surface moisture evaporates quite rapidly. As such, the wheels can be allowed to drain under their own weight and do not need to be pressed. Maturation takes up to 10 weeks at which point they have a white bloomy rind that is imparted by the Penicillium candidum mould.

What Brie de Meaux tastes like

Furthermore, the cheese ripens from the surface towards the centre. As such, the best time to enjoy a Brie is when at least half the thickness is soft and creamy and the centre is still a bit firm and chalky.

By this point, the pâte has developed a distinct straw colour and is smooth and velvety at room temperature. On the palate, it is sweet and buttery with tantalising notes of mushrooms and almonds.

When to serve Brie

Traditionally, the French have an entire course dedicated to cheese at a meal, usually before dessert. However, Brie de Meaux can also be served as an appetizer.

Before serving the cheese, it is imperative that you take it out of the fridge and allow it to get to room temperature. This will typically take 30 minutes to 1 hour. This process liberates the more subtle aromas and flavours and also allows the texture to ooze.

How to present Brie de Meaux

Moreover, it can be served at the table as an entire wheel or a wedge. If serving a wheel, be sure to give your guests a guide for the serving size by cutting a couple of slices off.

Once again, etiquette is very important here. Don’t cut off the tip of the cheese, which is often the most flavourful part. Instead, cut along the side of the wedge. This will ensure everyone get to try each part of the cheese.

How to enjoy Brie like the French

This wonderful soft cheese has so much depth of flavour that it can actually be served on its own. The rind is edible and is actually packed with flavour. So, don’t leave it behind!

If you do want to add some pairings, a warm crunchy baguette is a good starting point.

I can hear you thinking… How about other cheeses? You can go for a very nice 3 cheese platter here with a semi-hard Comté (France’s favourite cheese!) and the delectable blue, Roquefort.

What should I drink with Brie de Meaux?

Looking for some boozy inspiration? It is absolutely critical not to serve red wine with Brie. The tannins in the wine and the salt in Brie do NOT mix well.

Instead, go for a fresh white wine like Chardonnay or a fruity Chinon. Want something a bit more left-field? Try a Blonde Ale.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Brie de Meaux: Real French AOP Brie appeared first on Cheese Atlas.

Gruyère: Switzerland’s Most Famous Cheese

Cheese Atlas — Wed, 25 Nov 2020 07:04:21 +0000

Undoubtedly, Le Gruyère is Switzerland most famous cheese. This historic semi-hard cheese is indelibly linked to the Swiss Alps.

Always made with raw milk

Le Gruyère is a traditional semi-hard cheese made with raw cow’s milk by a select number of artisanal cheesemakers in Switzerland.

Its origins date back to the early 12th century in the district of La Gruyère. The AOP now restricts its production to the Cantons of Fribourg, Vaud, Neuchâtel, Jura and Bern. Moreover, Fribourg is home to the tiny village of Gruyères, where cheese has been made for more than 800 years.

Made in large copper vats

Firstly, the cheesemaker adds starter cultures and rennet to the raw milk in a large copper vat. It only takes about 40 minutes for a dense mass of curd to form. They then cut the curd and gently heat it to 57° (135°F) for 45 minutes.

Thereafter, the maker pumps the curd and whey into large round moulds inscribed with Le Gruyère AOP. Each wheel is then pressed for about twenty hours before being placed in a salt bath for 24 hours.

How Gruyère is matured

After three months in the dairy, they transfer the wheels to maturing cellars for a slow maturation process. Over the next 5 to 18 months, an affineur will regularly turn the wheels over and brush them with salt water.

Between 6 and 9 months of age, this famous cheese has a soft and refined taste with sweet notes. From 10 months onwards, it is referred to as Réserve and has a full-flavoured and aromatic taste. Some wheels will be matured up to 18, or even 24 months for even more robust flavours.

How to pair Le Gruyère

Enjoy this famous Swiss cheese with a glass of Pinot Noir. It is also a spectacular melter and will excel in a cheese toastie.

Thank you for reading

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Langres: Champagne & Cheese

Cheese Atlas — Wed, 30 Sep 2020 23:58:00 +0000

Protected by an AOP stamp

Langres is a traditional French soft washed rind cheese that has held an AOC stamp since 1991 and an AOP stamp since 2009.

Effectively, the AOP dictates that it can only be made in the Bassigny and Langres communes in Champagne-Ardennes. Moreover, the milk has to come from Montbéliarde, Simmental or Brune cows that are pasture fed for a minimum of 6 months a year.

A traditional farmhouse cheese

The recipe has been largely unchanged since the early 19th century when Langres was almost exclusively a farmhouse cheese. Fresh cow’s milk that is still warm from milking is renneted and the mixture is left to curdle in sandstone pots. Once the curd is formed, the young cheese is transferred to terracotta moulds called fromottes.

Afterwards, the formed cheese is then removed from the mould and laid on plane tree leaves. During maturation, the affineur never turns the cheese.

As a result of this, the signature fontaine forms on top of the cheese, which is a tiny concave dip. However, the affineur does regularly wash the wheels of cheese with a brine and annatto solution which produces a wrinkly orange rind.

What Langres tastes like

Despite its pungent aroma, Langres is actually quite mild on the palate. While it is much milder than the most famous French washed rind, Epoisses de Bourgogne, this brainy cheese still has incredible depth.

As a matter of fact, its flavour ranges from mild savoury notes to complex tastes of beef broth and bacon.

How to pair Langres

Celebrate the local terroir by pairing with Champagne. You can even pour a small amount of Champagne into the fountain and let it soak through the cheese.

Furthermore, Langres pairs beautifully with a white or red Coteaux Champenois.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Langres: Champagne & Cheese appeared first on Cheese Atlas.